Here is the bounty from our 2nd week’s share: carrots, turnips, lettuce, nappa cabbage, collard greens, kohlrabi, beets, celeriac, and spinach. We are excited to experiment with some of these newer and unusual (for us) vegetables.

I thought it would only be fitting to start with a namesake post. These buttery shortbread cookies combine sweet New England maple syrup and refreshing green Japanese matcha. You can nibble these while drinking your afternoon beverage of choice – matcha, green tea, coffee, black tea…

The base shortbread recipe was adapted from The Joy of Cooking.

Ingredients:

1 cup (2 sticks) butter

1 tbs maple syrup

2 cups flour

1/2 cup confectioner’s sugar

1/4 tsp salt

1 tbs matcha powder

Instructions:

Preheat oven to 325°.

Cream butter and maple syrup.

Sift together flour, sugar, salt, and matcha.

Mix dry ingredients into wet ingredients. The dough will be very crumbly.